Recently I shared a recipe I created for Belmont Forum as part of their Christmas promotions. In total there were four dishes I made for them to publish, so I’d like to share with you another of the dishes – my marinated lamb rump with quinoa salad.
I know so many people scoff over the concept of quinoa, but trust me it’s a great ingredient. Light, nutty and perfect for summer. But if you’re still not sold, you can replace it with couscous or brown rice to get your ideal salad. You can also add some avocado for a nice creamy kick with some extra lemon juice over the top. The best part is, this dish tastes great both with the hot lamb, or if you eat it cold the next day as leftovers.
While some people avoid lamb rump, it’s a great cut of meat for uses like this. The best trick is not to over cook it or it dries out – I usually aim for medium-rare or even medium, so long as you can get a nice strip of pink meat in the centre. Also make sure you rest the meat before cutting into it – it actually does make a huge difference.